I finally managed to visit the renowned Kyo-Kaiseki restaurant. I had high expectations, especially since it’s run by the masters from Kamakura's Kitajima and Sapporo's Matsukyu, and they certainly lived up to their reputation. I enjoyed the innovative touches while still appreciating the essence of kaiseki. The highlights were the abalone soup, grilled kinmedai, hamo (pike eel), and fried kue, all of which were absolutely divine. The rice served at the end was also exceptional.Today's Menu:- Grilled sweetfish (ayu) with edamame and steamed filling- Potato puree with red sea urchin and scallops- Saba (mackerel) with vinegar and goya (bitter melon)- Abalone and liver tofu soup- Sashimi: meichidai (sea bream) and shimaaji (striped jack)- Grilled dish: kinmedai and green eggplant- Grilled hamo- Fig, peach, and Ise lobster- Fried kue with winter melon- Sirloin cap braised with tomato- Grilled eel- Marinated saury rice bowl- Ramen- Japanese pear sorbet- Yokan (sweet bean jelly) and castella (sponge cake)- Matcha (green tea)
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